Knowledge documents
29 August 2024
Reducing food wastage in hospitality - Report
Knowledge documents
29 August 2024
Adventure tourism
Coastal, maritime and inland water tourism
Cultural tourism
+19 more
Login / create an account to be able to react
-
5

Launched in 2019, this WWF-led initiative promotes sustainability in the hospitality sector by advocating for food waste reduction through prevention, donation, and diversion practices
World Wildlife Fund
American Hotel & Lodging Association
The Rockefeller Foundation
Topics
Albania
Armenia
Austria
Belgium
Bosnia and Herzegovina
Bulgaria
Croatia
Cyprus
Czechia
Denmark
Estonia
EU-27
Finland
France
Georgia
Germany
Greece
Hungary
Iceland
Ireland
Italy
Kosovo
Latvia
Liechtenstein
Lithuania
Luxembourg
Malta
Moldova
Montenegro
Netherlands
North Macedonia
Norway
Poland
Portugal
Romania
Serbia
Slovakia
Slovenia
Spain
Sweden
Switzerland
Türkiye
Ukraine
Academic/Research and VET Institutions
Cultural and Heritage Organisations
Local authorities
NGOs / Non-profits
SMEs (a company with less than 250 employees)
-
Specific types of tourism
-
-
Adventure tourism
-
Coastal, maritime and inland water tourism
-
Cultural tourism
-
Ecotourism
-
Education tourism
-
Festival tourism
-
Gastronomy tourism
-
Health and medical tourism
-
MICE tourism
-
Mountain tourism
-
Religious tourism
-
Rural tourism
-
Sports tourism
-
Urban/city tourism
-
Wellness tourism
-
-
Transition Pathway Strategic Areas
-
-
Best practices, peer learning and networking
-
Sustainable mobility
-
Tourism strategies
-
-
Business activities
-
-
Camping grounds, recreational vehicle parks and trailer parks
-
Holiday Housing / Apartments and other short stay accommodation
-
Hotel and similar accommodation
-
Other accommodation
-
Share
In 2019, the initiative "Fighting Food Waste in Hotels," led by WWF with support from the American Hotel and Lodging Association and The Rockefeller Foundation, addresses the significant environmental impact of food production and waste within the hospitality sector. Emphasizing sustainability, the project aims to shift consumption patterns towards more regenerative food systems. It advocates for cultural shifts in hotels to prioritize food waste reduction through prevention, donation, and diversion from landfills. By integrating waste reduction into job roles, training, and operational norms, the initiative not only enhances environmental stewardship but also improves financial savings, staff morale, and community engagement.
#Waste reduction #Community engagement #Sustainable tourism #Reports
Comments (0)
Login / create an account to be able to comment
See also
-
2
Recommendations for hotels to cut down on reusable plastics - Report
- Categories
- Coastal, maritime and inland water tourism Cultural tourism Ecotourism +18 more
-
1 view
Cutting down on one-time-use plastic in travel - Report
- Categories
- Coastal, maritime and inland water tourism Cultural tourism Ecotourism +40 more
-
39
G20 Tourism and SDGs Dashboard by UNWTO and India's G20 Presidency
- Categories
- Coastal, maritime and inland water tourism Cultural tourism Ecotourism +59 more